Peanut Butter Silk Pie

Peanut Butter Silk Pie The Ultimate Brownie

9-inch pie crust (can use graham cracker crust) 8 (1 oz.) squares of unsweetened chocolate 1 cup butter Fudge Layer (Optional) 5 eggs 3 cups sugar 1 cup granulated sugar 1 Tablespoon vanilla 2 ounces bittersweet chocolate 1-1/2 cups flour 1/3 cup evaporated milk 2-1/2 cups chopped pecans, toasted 1 tablespoon corn syrup 1 heaping tablespoon peanut butter Preheat oven to 375 degrees F.

Filling Melt chocolate and butter in a saucepan over low heat; set aside. In a mixer, beat eggs, sugar and vanilla at high speed for 10 minutes. Blend in chocolate and flour until just mixed. Stir in the nuts. Pour into a greased 8 ounces cream cheese 9 X 13 inch pan. 1/2 cup peanut butter 1 cup powdered sugar Bake for 35-40 minutes. (Don't over-bake.) Cool and frost if desired, but that is not necessary. 1 tsp. vanilla 1/2 cup milk 2 cups whipped cream

To Make the Fudge Layer (Optional)

In a medium saucepan, cook sugar, chocolate, milk, corn syrup together, stirring occasionally, to the soft ball stage (see below), or about 234° to 240° on a candy thermometer. Remove from heat; stir in peanut butter. Beat lightly for a few minutes; pour into bottom of pie crust. Chill thoroughly before filling.

To Make the Filling

In a large mixing bowl, beat cream cheese with peanut butter, powdered sugar and milk. Fold in whipped topping until well blended. Spoon into fudge-layered pie crust and garnish with chocolate curls and/or chopped peanuts. Chill thoroughly before serving.

How to test for soft ball stage:

Use fresh cold water each time you test the candy. In about 1 cup of cold water, spoon about 1/2 teaspoon of hot candy. Put you hand into the water and push the candy to form a ball. Gently pick the formed ball up (if it will not form a ball, it is not done) - the soft ball will flatten slightly when removed from water.

Whipped Topping

1/2C whipping cream 1/2C Ice water 2tsp Sugar 1/2tsp Vanilla

Combine ingredients and whip until light and fluffy. Divinity Seafoam

4 cups granulated sugar 3 cups granulated sugar 1 cup light (not dark) corn syrup 3/4 cup dark corn syrup 1 cup water 3/4 cup water 1/4 tsp salt 3 egg whites 3 egg whites (room temperature) 1 cup chopped black walnuts 1 cup walnuts, chopped 1/2 teaspoon vanilla 1 tsp vanilla food coloring Combine sugar, syrup, and water. Cook until a little of the mixture forms a hard ball when dropped in cold water or until the syrup reaches 250 degrees F. While sugar mixture is coming to a boil, beat egg whites until Combine sugar, corn syrup, water, and salt in heavy saucepan. Cook and stir over medium heat until mixture stiff and gradually add the hot mixture to the egg whites in a small steady stream. Fold in nuts and vanilla. starts to boil. Continue cooking until mixture forms soft ball when tested in cold water (or use a Drop by teaspoon onto waxed paper. Store in a closed container. thermometer).

Continue to cook remaining syrup while beating egg whites, until syrup reaches the light crack stage when dropped in cold water (this will happen quickly). Pour remaining syrup over egg white mixture, beating all the while. Continue beating until candy begins to hold its shape. Stir in vanilla and nuts and food coloring. Drop by teaspoonfuls onto waxed paper. Southern Pecan Pie Recipe Peanut Butter Rolls

2lb bag of Powdered Sugar 1 3/4 cups white sugar 1/2 pound of Philadelphia Cream Cheese 1/4 cup dark corn syrup 5T Jiff Peanut Butter 1/4 cup butter 1 tablespoon cold water Allow the Cream Cheese to soften to room temperature where it 2 teaspoons cornstarch is moist and easily workable. Using your hands, crush the 3 eggs powdered Sugar into the cheese about 2/3lb at a time. Reserve 1/4 teaspoon salt about 1 cup of the sugar. When the mixture will form a nice, 1 teaspoon vanilla extract smooth ball, sort of like a slightly moist bread dough, spread 1 1/4 cups chopped pecans the remaining sugar out on a clean dry surface and roll the 1 (9 inch) unbaked pie shell mixture out onto the sugar. Flip the mixture several times as you flatten it to about 1/2 inch thick. Make sure both sides Preheat oven to 350 degrees F (175 degrees C). are thoroughly coated with the dry sugar. Take a rolling pin In a medium saucepan, combine the sugar, corn syrup, butter, or even just a round smooth glass and cover it in the water, and cornstarch. Bring to a full boil, and remove from heat. dry powdered sugar and roll the mixture flat, to about 1/8 inch In a large bowl, beat eggs until frothy. Gradually beat in cooked thick. Dust off some of the powdered sugar from the top surface syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie and spread the Jiff peanut butter on smoothly and evenly. To shell. Layer whole pecans on top. roll, coat your fingers in the dry sugar and lift and roll from one end of the flat mixture to the other, tucking dry sugar Bake in preheated oven for 45 to 50 minutes, or until filling is set. underneath the roll as you go as needed to prevent sticking.

Place the roll into aluminum foil and toss into the refrigerator for an hour or so, until it chills, sets, and becomes nice and firm. Slice and refrigerate until serving time.

Note: work quickly to prevent sticking...also, these will break down at room temperature and become too gooey to maintain their form unless they are allowed to totally dry out and become brittle. Chocolate Fudge Peanut Butter Fudge

3 tablespoons plus 1 teaspoon butter 1 cup white sugar 1 1/2 cups sugar 1 cup brown sugar 1/2 cup light brown sugar 2 Tbsp butter 3/4 cup half and half ½ cup marshmallow cream 2 ounces milk chocolate, chopped (or dark Ghirardelli and an extra tablespoon of evaporated milk) ½ cup peanut butter 1 teaspoon light corn syrup 1 tsp vanilla 1 teaspoon pure vanilla extract 1 half cup evaporated milk 1/2 cup chopped walnuts, toasted (optional) Mix sugar, milk, and butter. Bring mixture to a hard boil. Cook at hard Line a 8 by 8 by 2 inch square pan with aluminum foil. Butter the pan with 1 tablespoon of the butter. Butter boil until mixture reaches hard-ball stage (which means when you take the bottom and sides of a 2 quart heavy saucepan with 1 teaspoon of the butter. Combine the sugars, cream, a small amount and drop it into cold water, you can roll it into a ball with chocolate and corn syrup in the saucepan. Place over medium heat and cook until the mixture reaches a boil, your fingers). When at hard ball stage, remove from heat and quickly stirring constantly. Carefully clip a candy thermometer to the side of the pan. Continue to cook, stirring add your peanut butter and marshmallow cream. Whip the mixture until constantly, until the mixture reaches the soft ball stage, (234 degrees F), about 20 minutes. everything is evenly combined. Lightly butter the dish or pan you are going to press the fudge into. Pour mixture into dish and allow it to chill, Remove from the heat and add the remaining butter and vanilla. Let the mixture stand, without stirring, for lightly covered for several hours. about 1 hour or until the mixture reaches 110 degrees F. Remove the candy thermometer. Using a wooden spoon, beat the mixture continuously until the mixture thickens. Add the nuts and continue to beat the Cut into squares and enjoy. mixture for about 10 minutes, or until very thick and looses shine. Spread the mixture in the prepared pan. Using a knife, score the mixture into individual squares. Let the mixture set completely. Carefully lift the foil from the pan and cut the fudge into individual squares. Kentucky Bourbon Balls Ultimate Cheesecake

2lb bag of Powdered Sugar Graham Cracker Crust: (Could substitute with Nilla Wafers) 1/2 pound of Philadelphia Cream Cheese 1 1/2 cups graham cracker crumbs Chocolate Almond Bark 1/4 cup granulated sugar Nestle Semi-sweet Chocolate Chips 1 teaspoon ground cinnamon 1/4 Cup Old KY Bourbon (Evan Williams) 6 tablespoons melted butter Pecans Wax Paper Cheesecake Filling: 1 1/2 pounds cream cheese, softened Allow the Cream Cheese to soften to room temperature where it 1 cup granulated sugar is moist and easily workable. Mix in Using your hands, crush the 2 tablespoons all-purpose flour Powdered Sugar into the cheese about 2/3lb at a time. Reserve 1 teaspoon grated lemon peel (2tsp if fresh zest) about 1 cup of the powdered sugar. When the mixture will form a nice, 1 teaspoon grated orange peel (2tsp if fresh zest) smooth ball, sort of like a slightly moist bread dough, roll the 1 teaspoon pure vanilla extract (Mexican Vanilla is best, or one fresh vanilla bean) mixture into evenly-sized balls, making sure to keep your hands 4 large eggs coated in powdered sugar to prevent sticking. 2 tablespoons heavy cream

Set the balls on wax paper or tin foil. Cover and freeze In a bowl, mix together the crumbs, sugar, and cinnamon. Add the butter and mix well. Using the back of a over night. spoon, press evenly into the bottom and slightly up the sides of a 9-inch springform pan.

Fill a small container with some more of the bourbon and saturate In a large bowl, beat the cream cheese with a large heavy wooden spoon until creamy and smooth. Add the 1 pecan per Bourbon Ball in the bourbon overnight as the balls sugar a few tablespoons at a time, and when well incorporated, add the flour, lemon peel, orange peel, and freeze. vanilla extract. Add the eggs and heavy cream. Don't over-beat. Just mix until well-combined. Scrape down the sides of the bowl to keep all the ingredients evenly distributed. Next Day: Pour the batter into the prepared pan and bake in the middle of the oven until set, but the center is still Carefully heat the almond bark and the chocolate chips together until slightly soft (but not wobbly), about 55 minutes to 1 hour and 10 minutes. Remove from the oven, loosen the smooth. Roll the bourbon balls in the chocolate quickly to fully and outer ring, and let cool in the pan on a wire rack. Refrigerate the cake, loosely covered, for 6 hours lightly coat, one at a time, then press a soaked pecan onto the top then or overnight. If you use a 3" x 9" pan that is not spring-form, you will want to dust the bottom with a little let them cool on wax paper. bit of flour and bake the cake in a bath of water (which means to put the cake pan in a second pan filled with water that comes half way up the side of the cake pan.) Keep refrigerated.